1869 Cooling Cups and Dainty drinks by William Terrington

178

Wine Cups.

when sufficiently herbed,

of mint, 1 of horehound ; strain clear with pressure ;

add thin peel of a lemon,

the juice of same, and of 2 oranges ;

put all into a jug

with a 21b. lump of ice ;

add a bottle of soda-water

and a bottle of sparkling Moselle ;

stir, cover, and

serve.

Moselle, No. 6. flavour with Angelique, or 2 tablespoonfuls of Creme d’Ange, lique (iced), bottle of aerated lemonade (iced), or potass water. Moselle, No. 7. — Bottle of Moselle, wine-glass of .dry sherry, 3 slices of pine-apple, or 2 apricots sliced, thin peel of ^ an orange ; sugar to taste bottle of seltzer water, some lumps of Lake ice. Sauterne. — Bottle of Sauterne, 2 sliced peaches, 1 sliced apricot ; infuse the first in sufficient brandy to cover them ; strain with pressure ; break the stones of the fruit ; add to the spirit, and strain ; add the wine and 2 bottles of potass water ; serve with lumps of Lake ice. No. 2. — Bottle of Sauterne, wine-glass of Amon- tillado, 1 drop essence ambergris, on lump of sugar, which break in two, and use half the quantity (ambergris being very powerful) ; 1 oz. white bruised sugar-candy ; mix the sugar, sherry, and ambergris ; when well mixed, put in slice of cucumber, the — Bottle of Moselle ;